The Trussell Trust runs the largest network of foodbanks in the UK, giving emergency food and support to people in crisis. Thirteen million people live below the poverty line and in the last year we gave 1,182,954 three-day emergency food supplies to people in crisis.

Cut the onion in half and then into dice (if you need some help click here)

Add oil/butter to your saucepan. Turn the heat onto medium.

When the oil is warm put onions in the pan. They should sizzle a little. Do not let them burn as they will taste bitter and spoil your soup. Give them a stir around the pan.

After about 5-7 minutes your onions should look a bit see-through.

Chop your potatoes and carrot. If they are raw/fresh you will need to turn the heat down low/2, and place the lid onto the saucepan. Let the raw potatoes and carrots steam along with the onions. If you’re using tinned vegetables just drain them (don’t keep the salty water) and chop into bite sized pieces.

Drain fish and sweetcorn/peas.

If you have some smoked paprika you can add this to the onion and potato now.

When the potatoes are warm, pour in the milk, fish and vegetables. Heat gently to the boil. Milk can take you by surprise and boil over quickly so maybe put a pinger on.

Serve with grated cheese, if you like, and bread/toast.

If you have any little bits of bacon, sausage or chicken they can be added.